| 摘要 |
PURPOSE:To utilize a fraction rich in a monosaturated-diunsaturated type glyceride (SU2), as a modifier, which has hitherto been treated as a fraction to be removed in production of substituent oil and fat of cacao butter without depending on oil and fat of expensive StOSt source and depend on inexpensive POP source and modify the POP source to qualities comparable to high-class vegetable butter such as cacao butter. CONSTITUTION:The characteristic of this method for modifying oil and fat comprises reacting oil and fat rich in 2-oleodiparmitin and oil and fat rich in monosaturated-diunsaturated type glyceride and separated from a fraction rich in disaturated-monounsaturated glyceride and containing stearic acid as a main component of bonded saturated fatty acid with a lipase having specificty in 1, 3 positions to selectively randomize a fatty acid bonded in 1, 3 positions and then collecting a fraction rich in the disaturated-monosaturated glyceride. |
